CROCK POT CHICKEN TACO CHILI
The perfect slow cooker dish because you just dump all the ingredients in, turn it on and come back to the best tasting meal!
Provided by PACE6634
Categories Low Cholesterol
Time 6h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Please note: The (HOMEMADE TACO SEASONING) ingredients are for you to substitute the taco seasoning packet by mixing you own.
- Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
- Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
- Half hour before serving, remove chicken and shred.
- Return chicken to slow cooker and stir inches.
- Top with fresh cilantro and your favorite toppings!
Nutrition Facts : Calories 244.6, Fat 2.9, SaturatedFat 0.5, Cholesterol 28.3, Sodium 1844, Carbohydrate 40, Fiber 11.1, Sugar 5.6, Protein 18.9
SLOW-COOKER CHILI CHICKEN TACOS
Hearty meats such as chicken thighs become fall-apart sumptuous after a long, gentle simmer in the slow cooker -- the results are ideal for shredding into tacos or sandwich fillings.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 4h15m
Number Of Ingredients 8
Steps:
- In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
- Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.
Nutrition Facts : Calories 416 g, Fat 15 g, Fiber 2 g, Protein 47 g
SLOW COOKER CHICKEN CHILI
This is so incredibly easy, and I have made it numerous times. I love making this for freezer meals and passing it along to my friends with new babies. This makes a great freezer meal; you can add all ingredients into a freezer bag before or after cooking and freeze.
Provided by carry016
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 6h40m
Yield 4
Number Of Ingredients 16
Steps:
- Lightly grease the crock of your slow cooker with vegetable oil.
- Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
- Cook on Low for 6 hours (or on High for 3 hours).
- Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
- Continue cooking on Low for 30 minutes more.
Nutrition Facts : Calories 362 calories, Carbohydrate 41.9 g, Cholesterol 46.2 mg, Fat 10.1 g, Fiber 13.9 g, Protein 25.4 g, SaturatedFat 4.5 g, Sodium 907.3 mg, Sugar 4.1 g
CROCK POT CHICKEN TACO CHILI
Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!
Provided by Gina
Categories Dinner
Time 6h
Number Of Ingredients 20
Steps:
- Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
- Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
- Half hour before serving, remove chicken and shred.
- Return chicken to slow cooker and stir in.
- Top with fresh cilantro and your favorite toppings!
Nutrition Facts : ServingSize 1 scant cup, Calories 220 kcal, Carbohydrate 28 g, Protein 21 g, Fat 3 g, Cholesterol 44 mg, Sodium 729 mg, Fiber 8.5 g, Sugar 6 g
SLOW-COOKER CHICKEN TACOS RECIPE BY TASTY
Here's what you need: onion, corn, diced tomato, large jalapeño, garlic, lime, boneless, skinless chicken thighs, corn tortillas, guacamole, salsa, cumin, oregano, paprika, chili powder, black pepper, salt
Provided by Joey Firoben
Categories Dinner
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
- Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
- Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
- Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
- Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
- Cook the chicken mixture for another 10 minutes so the flavors can marry.
- Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
- Enjoy!
Nutrition Facts : Calories 147 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, Sugar 3 grams
SLOW COOKER CHICKEN TACO CHILI
The aroma while this slow cooker chicken simmers will make your mouth water. The Crock Pot cooks the chicken to perfection - super tender and juicy. All the spices pair well with the beans, tomatoes, corn, and other ingredients. This recipe is so easy to prepare it'll be on your menu when looking for healthier dinner options....
Provided by Diana Perry
Categories Other Salads
Time 6h10m
Number Of Ingredients 22
Steps:
- 1. Combine ingredients in list up to the chicken in slow cooker. Stir until well combined. You do not need to defrost the corn.
- 2. Place chicken breasts over top. Cook on low for 6 hours or high for 4 hours.
- 3. Shred the chicken breasts and return to the pot.
- 4. I like to serve my portion over shredded iceberg lettuce, with green & red onion, low-fat Mexican cheese blend, and no- or low-fat sour cream. It is the best things from a taco salad and more healthy. My family likes to have it over cornbread in their bowl, or with cornbread on the side. Top with the fresh cilantro, and other toppings of choice.
SLOW COOKER CHICKEN TACO STEW
Easy, filling, low fat and low calorie! What more could you ask of a recipe? Adjust the spice factor according to your family's likes by omitting the chiles (in tomato mixture) or adding some chopped jalapenos.
Provided by DuChick
Categories Stew
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together in a slow cooker except chicken.
- Lay chicken on top and cover.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- 30 minutes before serving, remove chicken and shred.
- Return chicken to slow cooker and stir together.
- Top with cheese, sour cream, or tortilla chips, if desired.
SLOW COOKER TACO CHILI
Slow Cooker Taco Chili is easy, soul warming and delicious. Ground beef cooks with onion, garlic and taco seasoning before going in the slow cooker with beans, chiles, crushed fire-roasted tomatoes and corn. This chili cooks for a few hours and then is served in bowl with all the topping. Basically this is all the things you love about tacos, in chili form!
Provided by Laurie McNamara
Categories Soups, Stews & Chilis
Time 4h25m
Number Of Ingredients 18
Steps:
- In a large, deep-sided skillet, spray with olive oil. Add in the ground beef, onion and garlic with a pinch of kosher salt and heat over medium. Use a wooden spatula to break up the beef and cook until browned and no longer pink.
- Drain the fat from the pan and add in taco seasoning, stir to combine and then transfer the beef/onion mixture to your slow cooker.
- Add in the beans, chiles, corn, crushed tomatoes. Stir to incorporate all of the ingredients.
- Cook on high for 3 to 4 hours, or low for 6 hours.
- Serve in bowls topped with greek yogurt or sour cream, shredded cheese, pepper pico, black olives, green onions and corn chips.
- Add the tomato, peppers, red onion, cilantro, salt and lime juice into the bowl. Add minced jalapeño for some heat.
- Toss to combine. Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 g, Calories 285 kcal, Carbohydrate 17 g, Protein 35 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 94 mg, Sodium 540 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 4 g
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